MAKING HAM BROTH RECIPES

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HAM BROTH RECIPE - MARY-FRANCES HECK | FOOD & WINE



Ham Broth Recipe - Mary-Frances Heck | Food & Wine image

Ham bones leftover from a city or country ham (see our favorites here) make a rich and comforting broth that works well as the backbone for rich soups or comforting risotto. You can also try cooking winter greens like collards or kale in ham broth for a tender, flavorful side dish.

Provided by Mary-Frances Heck

Categories     Soup

Total Time 4 hours 10 minutes

Yield Makes 3 quarts

Number Of Ingredients 10

16 cups water
1 1/2 pound ham bone or ham hocks
2 medium-size yellow onions, halved
1 celery stalk, thickly sliced, leafy top left whole
1 medium carrot
1 tablespoon whole black peppercorns, or more to taste
1/2 bunch fresh flat-leaf parsley
4 (3-inch) thyme sprigs
2 bay leaves
Kosher salt

Steps:

  • Combine 16 cups water, ham bone, onions, celery, and carrot in a large stockpot over medium. Bring to a simmer, skimming off scum that rises to the top. Add peppercorns, parsley, thyme, and bay leaves. Reduce heat to low, and cook until ham bone meat is pale and broth is fragrant, 3 to 4 hours. Remove from heat, and season with salt to taste. Let cool. Pour cooled broth through a fine wire-mesh strainer over a bowl. Discard solids.
  • Refrigerate until fat has solidified on top of broth. Skim off and discard fat. Broth will keep in the refrigerator for up to a week or frozen for up to 3 months.

HOW TO MAKE HAM STOCK - BEST HAM STOCK RECIPE



How to Make Ham Stock - Best Ham Stock Recipe image

Wondering how to make ham stock? All you need is your leftover ham bone or a ham hock, plus a few simple ingredients to make ham stock from scratch!

Provided by THEPIONEERWOMAN.COM

Categories     Easter    winter    soup    stews

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 cups

Number Of Ingredients 8

1

ham bone or hock

1

yellow onion, peeled and cut into 6 wedges 

2

carrots, cut into 2-inch pieces

1

stalks celery, cut into 2-inch pieces

1

head of garlic, halved crosswise

4

sprigs parsley

10

whole black peppercorns

1

bay leaf (optional)

Steps:

  • Combine the ham bone or hock, onion, carrots, celery, garlic, parsley, peppercorns and bay leaf in a 6- to 8-quart pot. Cover with 3 quarts of cold water and bring to a boil over medium-high heat. Skim off any foamy bubbles from the surface. Reduce the heat to medium low and cook for 3 hours. (You just want to see a few bubbles rise to the surface here and there.) 
    Strain the stock through a fine-mesh strainer, then store in jars. The stock can be refrigerated for up to one week or stored in the freezer for up to three months.

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